Tuesday, August 4, 2009

FSP Lime Chicken with Currant Wehani


Serves 2
INGREDIENTS

  • 2 chicken breasts, sliced
  • juice of one lime
  • kosher salt
  • Penzey's "Florida Seasoned Pepper"
  • 1 tbs unsalted butter
  • 1 tbs olive oil
  • 1/2 large yellow onion, chopped
  • one large clove of garlic, chopped
  • blanched slivered almonds
  • 1/2 cup white wine
  • 8 oz. Wehani rice (cook acc. to package directions: 35-45 min.)
  • 1/3-1/2 cup dried zante currants

INSTRUCTIONS
  • start Wehani rice (prepare acc. to package directions, you can substitute broth for water...if using water, throw a pinch of kosher salt into the water. I also add a pat of butter.)
  • while rice is simmering, prepare chicken slices by rubbing with kosher salt and Florida Seasoned Pepper (can substitute lemon pepper), half of the lime juice, and set aside
  • in a medium frying pan with lid, heat olive oil and butter over medium heat.
  • Add onions and garlic to the pan, cooking until translucent (onions)
  • Add almonds to pan and saute for 3-4 more minutes
  • add chicken slices, browning on all sides.
  • add other half of lime juice and half of the white wine over chicken, then cover and reduce heat to medium low (simmer)
  • when most, but not all, of the liquid is absorbed by the wehani (approx. 30 min.), toss currants in with wehani, as well as the remaining white wine, and leave on heat for 5 min.
  • turn heat off under chicken--if you are using an electric range, remove the chicken from the burner
  • remove wehani from heat and allow to sit for 5-10 minutes until liquid is completely absorbed
  • serve the chicken on a bed of wehani, spooning the sauce/broth from the chicken over it, making sure to distribute almonds and onions.
I served it with a simple salad of red-leaf lettuce, orange bell pepper, green onions tossed with olive oil and champagne vinegar. Wehani is VERY aromatic and has a strong flavor, so don't dress the salad with anything too obtrusive.